Buttered Stuffing With Celery and Leeks Recipe (2024)

Huge hit on Thanksgiving, best ever! Here's how I solved baking the stuffing.1. Baked stuffing the day before (as instructed in Step 6) 375 oven.2. Let cool, covered with foil, put in fridge overnight.3. Took out of fridge about 3 hrs. before reheating to get to room temp.4. Put in 425 oven (after turkey was done) to crisp. Ready to serve.

Can you make this ahead and freeze or refrigerate?

You could definitely do the first bake the day (or two) before, refrigerate, then let come to room temp on the day of, before the final 20 to 25 min of baking. Maybe just pour on a little extra broth. Freezing for a longer period of time might be a different story.

I’m a young person who just made his first big-kid Thanksgiving. Going from the boxed stuff to this was like switching from Katie Perry to Bach. Thanks Alison!

Freezing this ahead of time works fine: we make it all at Thanksgiving and freeze enough for Christmas. The secret is to cook it about halfway, then remove it and cool completely, wrap it airtight, and cover with foil, to prevent freezer burn. If using a plastic bag as the inner layer, don't forget to remove it before you cook it the rest of the way, later on!

We agreed this is the best stuffing/dressing we’ve ever had! An important addition is dried sage (in the pan with the celery) though. Does that negate the original recipe? Besides the sage, followed the recipe exactly and the end result was deliciously buttery & crispy, craggy- edged perfection with soft interior bits. The ratio of leeks/celery to bread is high and I’ll never go back. (Served with good thick pan-roasted herb pork chops, pan gravy, steamed winter veg for NY dinner)

Just watched the video—Alison heats the stock and adds the egg. The recipe doesn’t say anything about heating the stock. Too late for me but hope to save others.

I MUST have sage in my stuffing so I will incorporate a ton of rubbed sage.

You're fine without the egg! Texture will just be a little looser. I've made this one a handful of times and it's fantastic: https://cooking.nytimes.com/recipes/1016909-sourdough-stuffing-with-kale-and-dates

Dressing without sage is like Christmas without a tree! Lots and lots of sage and black pepper, and use the broth from the giblets with the egg. Giblets and neck meat can be dice up and added to the dressing.

The eggs make it custard-y, kind of like a savory bread pudding. We made this last night for a work potluck (along with a side amount 'just for us' baked in a little cast iron skillet), and I absolutely loved the contrast between the custard-y middle and the ultra-crisp exterior. My new favorite stuffing recipe.

Great stuffing! Needs a greased pan or nonstick foil because it sticks to the container.

*Made for Thanksgiving last year, 2019 and it was delicous. In this crazy 2020 year I made it for two of us to enjoy as a pre-Thanksgiving meal (since that will be pasta this year...why not) and it was just as yummy and easy to cut in half.*To cut it in half - used 7 oz total of torn sourdough (weight after drying) and 1 lg. egg whisked in with 1 1/4 C stock. Proportions worked, next time I might use 2 sm eggs.

Followed the recipe to the letter, ACCEPT for adding some rubbed sage, because duh, and used dry sherry in place of the white wine (personal preference). It was incredible. We made a pre-Thanksgiving feast of only our favorite sides, and this recipe did not disappoint. It hits all the bases and was so easy to prepare. Leftovers should NEVER be put in the microwave! Reheated ours in a small ceramic dish at 375 - kept what should be crispy oh so crisp and the custardy inside intact.

Called “dressing” if not stuffed in the bird. And the Pennsylvania Dutch call dishes such as this “filling,” which they certainly are! This one looks good, and the double baking is key.

This is it! My go-to recipe for stuffing now—it's exactly what I want to eat with my turkey. I happened to have a loaf of walnut-cranberry bread, and it was a wonderful choice--bright pops of the cranberry and a little more crunch from the walnuts. Loved it.

I make two every year - one with sausage (per the requests of my family) and one without (I am vegetarian). This is the stuffing of my dreams and my favorite part of Thanksgiving.

This was disappointing. Odd flavor--despite all the garlic & onions not very flavorful. Stick with cornbread dressing & you'll be happier.

Made this for this year's holiday, added shiitake mushrooms and followed the twice bake recommendations (one day before, one day of) to absolutely excellent results.

I was hosting vegetarian guests for Thanksgiving, so I could not use eggs. Instead bumped up the recommended 2-1/2 cups vegetable stock to 3 cups. Guests loved it.

Made this for Thanksgiving with Margot in Minneapolis 2023. Even used gluten feee bread and it was great!

Definitely butter the baking container before pouring the stuffing in.

This recipe is the best — even better than my childhood onion/celery stuffing. The only thing I do differently is the fresh herbs — I use 1-1/2 tbs. sage, and 1-1/2 tbs mixed thyme and rosemary, instead of the marjoram. It is now a Thanksgiving “must.” I parbaked it one year, froze it, and took it on a plane in my luggage. Defrosted it when I got to my destination, and finished the second bake before dinner.

I thought I didn’t like dressing until I made this recipe last year. I’ve made so many vegetarian dressing recipes, and none of them were good enough to repeat. But this one… this is it! This is the only vegetarian dressing recipe I’ll use from now on. It’s a simple recipe, but so delicious. Cooking note: I make the recipe as written using homemade vegetable stock.

Made Thanksgiving of 2022 and was a big hit. Making again 2023. Using day before plan.

Can the Cooking editor or anyone translate the amount of bread into approximate number of cups? "Large loaf" could be variable, and I don't know how to translate the poundage to volume. Thank you!

This is a great recipe! Making it again this year.It works great without eggs, just added a bit more butter and stock.

Add more liquid for artisan bread

I cooked this just as printed and served it to a table full of foodies. They all agreed that it was the best stuffing any of them had ever tasted.

I’ve made this twice now and will make again this year. It’s a favorite in our family